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Thread of What You've Eaten, Cooked and/or Drunk Lately

Brit versus 'Murica burgers. On the left, we have A1 and Plochmann's yellow mustard. On the right, we have HP Sauce and Coleman's mustard. Burgers were seasoned the same--Breton grey sea salt, fresh ground pepper (equal black and green) and Coleman's mustard powder. No veggies, and I kept the cheese the same with some run of the mill grocery store extra sharp cheddar (though if I really wanted to max this out--and actually had it in house--some Neal's Yard and some 36 month old artisan Vermont would have worked.

At the end of the day, the result is that these were both some tasty motherfucking burgers!
/QUOTE]

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Sometime around ... 1996.. I ordered my last Big Mac. I loved Big Macs, but the one I ordered that fateful day was just so godawful I never ordered a Big Mac again. Indeed, with the exception of the occasional breakfast, I never ordered McDonalds again. (And I should say, after the sausage egg McMuffin debacle of 2017, I haven't ordered anything from McDonalds, nor will I again. Ever). But... I did love me a good Big Mac. So, today... I made my own goddamned Big Mac:

155296961_10219763289579427_5230510299272959991_n.jpg


156424043_10219763291259469_2591171960807275575_n.jpg
 
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Sometime around ... 1996.. I ordered my last Big Mac. I loved Big Macs, but the one I ordered that fateful day was just so godawful I never ordered a Big Mac again. Indeed, with the exception of the occasional breakfast, I never ordered McDonalds again. (And I should say, after the sausage egg McMuffin debacle of 2017, I haven't ordered anything from McDonalds, nor will I again. Ever). But... I did love me a good Big Mac. So, today... I made my own goddamned Big Mac:

155296961_10219763289579427_5230510299272959991_n.jpg


156424043_10219763291259469_2591171960807275575_n.jpg

How'd you .. uh... make the special sauce?
 
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View attachment 28772 Does anyone else feel like I should put ruby slippers on the chicken?

Too much bourbon?

That poor skillet.

Is that your sacrificial 'grilling' cast iron skillet? That thing looks thirsty for some oil, y'know?

Chicken looks sexy, though.

Damn, BKB. Now I want a homemade big mac.

Re: burgers, I think I've been doing it wrong for years. I've been grilling them out back since I can remember and have presented far to many dry, grey burgers to my wife and daughter.

Before the superbowl, my wife was able to participate in a Dell Computers Zoom event where they mailed all the ingredients for a few dishes (think Super Bowl food) and they had a live zoom cooking demonstration/tutorial with none other than Guy Fieri.

Anyway, he walked us through how to make this rediculous bacon mac-n-cheese burger. The burger-patty cooking phase involved frying the burger on our (well oiled) cast iron skillet. Long story short, it was incredibly good. Not dry, pink in the middle (heh heh), juicy, f'n delish. All six thumbs up in my family.

A week later, I thought I'd try a steak on the skillet. Yeah, I've been over cooking them too out on the grill. I used my meat thermomenter to get the internal temp 'just right', did the whole 'garlic butter' basting once it was about done and I'll be damned, if it wasn't the best steak I've ever cooked. I love my grill, but my beef cooking game went up a few notches over the past few months.
 
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